Thanksgivings 2013

The day after we got home from Virginia, we just took it easy around the house. There were cookies, princess buns, and dress up.

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The next day, we went to visit Nana & Bobba. They have the cutest playhouse for the girls in the backyard that they love :)

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Wednesday night, I got down to baking for Thanksgiving with Matt’s family the next day!

I made Sweet Potato Muffins (recipe coming soon),

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Apple Pie (recipe coming soon),

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And stuffing. No pictures of it alone because it just doesn’t photograph well! It’s in the pic below on the plate…covered in gravy :)

I was up until 3 AM and got it all done but was too tired to join in the 5K my sister-in-law puts on every year, I was so bummed :(

Marsha hosted down in Lompoc & everything was wonderful at their new place.

Ada & I in a happy food coma! Poor girl got knocked to the ground by her cousin swinging at the park. Why is it that kids just walk in front of swings? It makes me so sad. She hit her chin and it’s looked like a little goatee bruise for the past weeks.

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The whole Miller bunch!

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Love these ladies: Lori, me, Kandie, Karina, & Alissa

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We headed over to Matt’s parent’s for PIE + truffles!

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I found a meat cleaver in the drawer and it was the same height as the pie, so I thought, “Why not?!” Alissa wielded that thing with strength and fortitude.

Princess cousins & pie!

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Lola after a long day!

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The next day, we had Thanksgiving with my family! We had planned on getting our Christmas tree in the morning, but it was raining so we went the next day. I was grateful for the extra sleep & got to making Nana’s rolls!

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Devin & Liz hosted and everything was beautiful!

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I’m hungry again…

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We went and saw Catching Fire the next day with Matt’s siblings & spouses and I loved it! I only read the first book, so it was fun to see what happened next. Excited for the 3rd!

I am so grateful to have so much family in the area and to be living close to them now. It was so fun cooking in my own kitchen and being with family and friends this year! Hope you all had great Thanksgivings too!

How many Thanksgivings do you usually have? – 2 this year. We trade off Thursday and Friday between families every year.

Anyone else see a movie over the holiday weekend?

Le Weekender

Saturday morning, Matt & I dropped the girls off with my mom and went for a run on Orcutt Hill.

At the top! Nice & sweaty.

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I won a Jetflow Hydration pack from Hungry Runner Girl. Thanks Jenae! It is awesome! You put a water bottle in it (or soda, Gatorade, etc.) so there isn’t a rubber part to wash out.

Plus a storage area for fuel, phone, keys. I love it!

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We started running off the marked trail and found this welcoming sign:

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Matt requested French Onion Soup for his birthday dinner, so I happily (tearfully while slicing the onions) made it! Mmm…

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Topped with toasted Trader Joe’s Country Bread & Gruyere cheese:

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Ada asking for more cake please :)

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Sweet sisters before bedtime!

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My sister subbed in Nursery for my aunt today (have I mentioned how much I LOVE being near my family again?!)

When I went to pick Lola up, she was snuggled in Auntie’s lap reading a story! They didn’t even notice me taking pictures :)

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My mom made the best pasta for dinner! She made it up after having a similar dish at Pascucci in Santa Barbara. So good!!

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How was your weekend?

What’s your favorite kind of soup?

Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa

Mahi mahi always reminds me of living in Hawaii for the summer and working at a restaurant. If we had fresh mahi mahi, I always ordered it on my salad or taco. It’s a very mild fish that even young children like! For this recipe, I marinate the fish in Organicville’s Sesame Teriyaki sauce (found it at Costco), grill it, and top the fish with this mango salsa. Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa

Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa
Prep time
Cook time
Total time
Serves: 4
  • 4 mahi mahi fillets
  • Organicville Teriyaki Sesame Sauce
  • Coconut Oil Cooking Spray
  • For the salsa (recipe adapted from Our Best Bites):
  • 1 15.5-ounce can black beans, rinsed and drained
  • 2 medium mangoes, peeled and diced
  • ½ cup diced red onion
  • ½ cup chopped fresh cilantro
  • 2 Tablespoons fresh lime juice
  • 2 teaspoons red wine vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 medium avocados, diced
  1. Marinate fish fillets in the refrigerator for 1-2 hours, longer if desired. While they are marinating, prepare the salsa.
  2. In a large bowl, combine the black beans, mangoes, red onion, and cilantro.
  3. In a small bowl, whisk the lime juice, vinegar, sugar, garlic powder, salt, and pepper until the sugar is dissolved. Pour mixture over black beans and mangoes. Cover and chill in the refrigerator for at least an hour.
  4. When the fish is done marinating, warm the grill pan to medium high heat & spray with coconut oil cooking spray. Grill the fish about 6 minutes on each side for a 1-inch steak, or until firm.
  5. When ready to serve, gently fold the avocado into the mango salsa. Season with additional salt and pepper to taste. Top each fillet with salsa and enjoy!

Grilled Sesame Teriyaki Mahi Mahi with Mango Salsa